Tex-Mex Cauliflower

Still trying to get rid of the giant jar of salsa verde...

Puree together:

2lbs chopped cooked cauliflower
2 Tbsp heavy cream
1 Tbsp bacon fat
1 tsp  chopped chipotles in adobo sauce (canned)
3 minced garlic cloves

1/2 cup sour cream
salt and pepper to taste

Stir in:
1/4 cup salsa verde

1/2 cup sharp cheddar cheese, shredded
1/2 cup chopped raw tomatoes

Bake for 40 minutes.

This tastes like it would be a layer in Mexican layer dip with a consistency similar to mashed potatoes. I'll probably put green onions and black olives on top when I eat this. I might even add then to the ingredients I  stir in next time.